Soy Protein Isolate

Prepared through a process using water extraction and minimum heat on de-hulled, de-fatted soybean flakes, soy protein isolate is nearly carbohydrate and fat-free and 90 percent protein when dried. Isolated soy protein is used as a nutritional, functional or economic alternative to traditional protein in food bars, beverages, baked goods, cereals, poultry, red meat and seafood products.

Soy Protein Concentrate

Prepared by removing a portion of the carbohydrates from de-hulled, de-fatted soybean flakes, soy protein concentrate retains most of the fiber in the original soybeans and contains at least 65 percent protein when dried. Soy protein concentrate is commonly used as a functional or nutritional ingredient in a wide variety of food products.

Soy Lecithin

Lecithin is a naturally occurring component of soybeans, obtained from soy oil when de-hulled soybean flakes are de-fatted. Soy lecithin is a very popular emulsifier, helping bind two unlike substances (like oil and water) together. Lecithin can be found in a wide variety of foods including instant drink mix, no-fat snacks and cookies, infant formula, meat gravy, chewing gum, graham crackers and cooking spray.

Soy Fiber

A source of fiber derived from the soybean, soy fiber is used in a variety of high-fiber and reduced-calorie foods because of its neutral taste and light color. Extensive clinical studies have proven that soy fiber provides all of the benefits traditionally associated with soluble and insoluble fiber.

Soy Polymers

Derived using innovative technology, soy polymers serve as functional additives for coated paper and paperboard products.